WHO WE ARE
Debbie Pazos was born and raised in NYC. She worked at 3 star Michelin rated French Seafood restaurant Le-Bernardin in NYC for seven years working along side Maitre’D Ben Chekroun. It was while working there that she met her husband Luis Pazos. After three years of dating, they married in 2012 and began their family, deciding that the best place to raise their children would be in Vermont. So in 2013 they purchased a home in Manchester Center and have since added two more babies to their family. With her and her husbands experience in the industry they decided that Manchester needed something different when it came to a culinary escape and they decided to open Social House. “Working at such a high end fine dining establishment where I learned the fundamentals of great service and making the guest feel at home, It was an honor to be able to work at Le-Bernardin and learn from everyone as part of that team.”
Executive Chef Kyle Garell, graduate of New England Culinary Institute and has been a chef in New England for twenty plus years. After spending six years in Boston most notably at the Palm restaurant inside of the Copley Plaza Hotel and seven years on Martha’s Vineyard most notably at the Relais and Chateaux The Charlotte Inn. After leaving the island he ventured up to the Vermont mountains and was the executive chef at the West Dover Inn for 6 years and is now ready to take his talents to Manchester.
Michael Clark, born and raised in Connecticut and attended Keene State College in New Hampshire, began working for Luis Pazos before his graduation and to his surprise became profoundly intrigued in the restaurant industry. He became a manager at a restaurant in Charleston, South Carolina after ending school and then was invited to come back to VT to work for Luis in May and could not refuse the offer. His main goal and focus at Social House is to always progress and improve. "It is very easy to fall complacent in this line of work and I will do my best to encourage employees that we can always get better. I hope that as a team, we can all build a place where people can truly feel cared about and relax as if they were home. I am extremely excited to make this restaurant everything it can possibly be."